Recipe courtesy
Claire Robinson, Food Network
Prep: 10 min
Cook: 35 min
Yield: 6 servings
Ingredients
- 6 large potatoes, peeled and cut into large chunks
- Kosher salt
- 1/4 savoy cabbage, thinly shredded
- 6 large good quality pork sausages
- 1 large purple or red onion, thinly sliced
- Freshly ground black pepper
- Water
- 2 tablespoons whole-grain Dijon mustard
Recipe courtesy
Nigella Kitchen, Food Network
Prep: 15 min
Cook: 37 min
Ingredients
- Scant 1/2 cup ginger conserve
- Scant 1/2 cup wholegrain mustard
- 1 tablespoon garlic oil
- 1 tablespoon soy sauce
- 50 skinny breakfast sausage links
- 1 round (approx. 9 inch diameter) thick-crust sourdough or rye bread loaf, for serving (optional)
